Crispy shrimp bao
Rated 3.0 stars by 4 users
Cuisine
Asian, Korean
Servings
15
Prep Time
20 minutes
Cook Time
25 minutes
Super simple. Very tasty! You can make this one a difficult or easy as you want, I personally went the more difficult route... By making the buns freshly myself, but buying them in your local asian store will certainly not be less tasty! The soft and light buns are working perfect with the lightly spicy, crunchy and juice prawns! Serve them with some extra Korean sticky sauce and it will be love at first bite!
Ingredients
Dough
- 600 gr bao flour (extra fine flour)
- 10 gr instant yeast
- Big pinch salt
- 2 tbsp sugar
- 200 ml lukewarm milk
- 140 ml lukewarm water
- 20 ml neutral oil
Shrimp
- 500 gr shrimp
- 3 garlic cloves
- 1 cm ginger
- Soy sauce
- Apple cider vinegar
- Sesame oil
- Cornstarch
- Salt
- White pepper
- Vegetable oil
Korean sticky sauce
- 80 ml soy sauce
- 60 gr brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp gochujang
- 3 garlic cloves
- 1 shallot
Toppings
- Chili pepper
- Cucumber
- Spring onion
Directions
Mix the flour, sugar, salt and yeast in a mixing bowl. Make a well in the middle and pour in the milk, water and neutral oil.
- Knead the dough until stretchy and smooth
- Put the dough in a greased bowl and cover with a damp towel to let it rest for about 1-1 ½ hours or until doubled in size.
- Form about 15 smooth balls of the dough and roll out into ovals. Brush with neutral oil and fold the crushed sides over each other.
- Steam for about 10 minutes right before serving.
- For the shrimp, mince some garlic and ginger.
- Clean the shrimps by deveining and removing their shells.
- To a bowl add the shrimp, garlic, ginger, a splash of soy sauce, apple cider vinegar, sesame oil, salt and peppers. Let marinate for at least 30 minutes.
- In a separate bowl mix together ½ flour with ½ cornstarch, salt and pepper.
- Dump the shrimp without marinate in the flour and coat well.
- Heat some oil to 180 degrees Celsius or 350 degrees Fahrenheit and fry the shrimp for about 2-3 minutes or until golden and crispy.
- Now make the sauce by mincing a shallot and some garlic cloves.
- Heat a wok with some oil and go in with the shallot, garlic, gochujang, soy sauce, brown sugar and apple cider vinegar. Bring to a boil and let thicken.
- When the sauce is thick and sticky, toss in the shrimp and coat well.
- Serve the shrimp on the buns with some sliced cucumber, chilis, sesame seeds and spring onion.
- Enjoy!
1 comment
This recipe is delicious!